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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

4.7

(546)

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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and PaprikaLisa Hubbard

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 4 servings

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preparation

  1. Step 1

    Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

    Step 2

    Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

  2. Step 3

    *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

TagsChicken BreastChickenPoultryChickpeaBean and LegumeVegetableCherry TomatoTomatoYogurtDairyMainDinnerGluten FreeNut FreeQuickEasyWeeknight MealsSheet-Pan DinnersRoastBon Appétit

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